The day I stopped rushing my brisket wrap

Used to throw the butcher paper on way too early. Around 160 degrees internal. Thought I was saving time. Then I watched a pitmaster at Franklin's in Austin. He waited until 175. Said the bark needs to set hard first. Tried it next cook. Night and day difference. That extra 15 degrees made the bark hold together through the stall. Any of yall experiment with wrapping temps?

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3 Comments

kim3734mo ago

Yeah waiting for that bark to set is a total game changer honestly.

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grant.nina4mo ago

Wait have you guys seen that new article from that food science blog about why letting the bark set actually locks in the smoke better? @kim373 I swear I read somewhere that if you skip that step you're basically letting all the flavor escape into thin air lol. I've been doing it for a few months now and it really does make a huge difference in the final texture too. My brisket went from good to like "people keep asking for the recipe" good after I started being patient with that part.

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olivia_bailey3mo ago

Holy crap, 175? That's wild. I always wrap at 150 because I'm impatient and scared of drying it out. Now I gotta try waiting that long, sounds like it locks everything in perfect.

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